Sichuan Moon at Wynn Palace is the modern-Sichuan flagship created by culinary director André Chiang (of Restaurant André and RAW fame) and Executive Chef Wilson Fam. The restaurant holds two Michelin stars (promoted from one in 2025), five Forbes stars, and has been a regular on Asia's 50 Best Restaurants — it ranked #43 on the 2023 list. The dining room on Cotai is designed around the central concept of the 24 Sichuan peppercorn flavours — the kitchen showcases the full spectrum of ma-la complexity that defines contemporary Sichuan cuisine at the highest level.
The kitchen runs a tasting-menu program that pushes Sichuan technique into modern fine-dining territory without losing the regional identity. Signature dishes include the ma-la xiang guo reinterpretation with aged Sichuan peppercorns, the kung pao lobster, the mapo tofu with Iberian pork, the dan dan noodles (with house-made hand-pulled noodles), and a dessert program that plays with Sichuan botanicals in ways genuinely new to the cuisine. The wine program is particularly strong in riesling, Alsatian gewürztraminer, and other aromatic whites built to handle the heat — a pairing approach that most Sichuan restaurants ignore entirely.
The occasion fit is for first dates and conversation-led dinners where the creativity of the kitchen becomes the topic — Sichuan Moon is a better first-date destination than the conventional French fine-dining rooms because the food itself is conversation, the heat-level progression of the tasting menu builds shared experience, and the restaurant is relatively intimate compared to the Grand Lisboa and Wynn Palace Cantonese flagships. For solo dining, the counter seats face the open kitchen and make a strong case for the restaurant as a chef's-counter experience. For birthday and celebration occasions with guests who want something other than conventional fine dining, the André Chiang pedigree and the Sichuan-cuisine framework both play.
Reservations via the Wynn Palace website, via email, or through Wynn Palace concierge. Book 7-14 days ahead on weekends; Chinese New Year and Golden Week require 3-4 weeks notice. The tasting menu is the signature experience and is the format all first-time visitors should choose. Heat levels are marked on the menu and can be adjusted at booking — note heat sensitivity to the server; the kitchen will tune the ma-la intensity. The counter seats (6-8 total) are the most interesting way to experience the kitchen and should be specifically requested.
Best for First Date
Sichuan Moon is Macau's most interesting fine-dining experience for first dates and conversation-led dinners. The two Michelin stars, the André Chiang pedigree, the inventive Sichuan framework, and an atmosphere that is ceremonial without being stiff combine to make the restaurant the default impressive-but-not-intimidating address on the Cotai Strip.